I did a freezer inventory as I mentioned I planned to do as part of my strategy to reduce our grocery budget.  Boy, was I shocked at how much food we already have!  I decided to mainly rely on freezer meals from my last large freezer cooking session, so I didn’t really have much I had to cook.  This week, there are only a few meals and snacks I made ahead.

Meals & Snacks I Made Ahead

This week we didn’t need any snacks, so I didn’t make any. However, last week I made a few lunches ahead, and I loved how that worked, so this week I focused on more lunches.

Meals I Made Ahead

Tasty Chicken & Rice Casserole (all of the kids loved this, so this will make up a few of their lunches this week)

Best Sweet Potato Salad Recipe No Mayo (I basically just mixed pepper, black beans and roasted sweet potatoes together.  I’ll add chicken, and it will make a full lunch for me.)

Slow Cooker Honey Mustard Shredded Chicken Sandwiches (Recipe from MyFreezEasy Deck the Freezer.  All I did was mix up the sauce ahead of time because the chicken is in the freezer.)

Grilled Chicken Breasts

Roasted Root Vegetables

Our Menu Plan for the Week


Lunch–Chicken Fried Rice
Dinner–BBQ (Chicken Quarters, chicken breast, hot dogs), roasted root veggies, baked potatoes


Fully Loaded Taco Meat for baked tacos (from my last big freezer cooking session)


leftover BBQ


Chili Mac, cucumber slices


Chicken Cacciatore (again, from my big freezer cooking session)


Tuna Melts (I’ll use Daiya cheese and the gf bread heels I have in the freezer for these); GF/DF Tomato Soup, croutons on top of the soup (I didn’t get to make this last week, which is why it’s reappearing this week.)

What do you have on your menu plan this week?  Did you make any meals or snacks ahead?

For more meal planning ideas, visit Menu Planning Monday and Celiac Family.